Golden Coconut Protein Pancakes Recipe

About this recipe

Start your day with Golden Coconut Protein Pancakes, a delicious twist on classic breakfast comfort food. These fluffy pancakes are crafted with rice flour and sweet potato starch, making them gluten-free and easy to digest. Coconut milk and plant-based protein powder add richness and nourishment, while grated mooli radish and carrots, lightly spiced with Moroccan flavors, make it a savory delight. Perfect for gym-goers or anyone seeking a high-protein meal, this recipe is both indulgent and nutritious. Easy to prepare in under 40 minutes, it’s a fantastic choice for a hearty breakfast or brunch. Pair with your favorite morning drink and enjoy the blend of creamy, savory, and slightly sweet flavors that make this dish unforgettable.

Ingredients

• - Coconut Each
• 500G Tribe Cocoa Vegan Protein Powder
• 400G Vertmont Organic Pancake Mix, 400G
• - Jalpur Rice Flour
• 300G Pure Sweet Potato Starch, 300G
• 400G Greenfield Himalayan Salt Fine 400G
• 165 Ml Tropical Sun Coconut Milk Mini
• - Sussex Wholefoods Organic Deodorised Cocoa Butter
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 100 g Yorkshire English Carrots 100G
• - Badshah Thandai Mix Masala
• 200G Spray Dried Passionfruit Powder, 200G

Instructions

1. 1. In a large mixing bowl, combine rice flour, sweet potato starch, protein powder, and salt, mixing thoroughly to ensure even distribution.
2. 2. Gradually whisk in coconut milk until the batter is smooth and lump-free, adjusting consistency as needed.
3. 3. Melt the cocoa butter in a small pan over low heat and stir it into the pancake batter for richness.
4. 4. Peel and grate the mooli radish and carrots, then lightly season with Moroccan spice mix, setting aside for topping.
5. 5. Heat a non-stick pan over medium heat and coat with Frylight garlic oil spray.
6. 6. Pour a ladle of pancake batter onto the pan, spreading evenly to form a circle.
7. 7. Cook each pancake for 2-3 minutes on one side, then flip carefully and cook for another 2 minutes until golden brown.
8. 8. Stack cooked pancakes on a plate and keep warm while preparing the vegetable topping.
9. 9. Sauté the spiced mooli and carrots in a hot pan with a few sprays of garlic oil until softened and fragrant.
10. 10. Layer the sautéed vegetables onto the pancake stack, adding optional garnishes if desired.

How to make Golden Coconut Protein Pancakes

1. Make the batter. Combine rice flour, sweet potato starch, protein powder and salt in a large bowl. Gradually whisk in coconut milk until smooth and lump-free, then stir in cocoa butter melted over low heat.
2. Prepare the vegetable topping. Peel and grate the mooli radish and carrots, then season them lightly with the spice mix and set aside for the topping.
3. Cook the pancakes. Heat a non-stick pan over medium heat and coat it with garlic oil spray. Spread a ladle of batter into a circle and cook for 2-3 minutes, then flip and cook for another 2 minutes until golden.
4. Keep the pancakes warm. Stack the cooked pancakes on a plate and keep them warm while you cook the vegetable topping for the stack.
5. Sauté the topping and serve. Sauté the spiced mooli and carrots in a hot pan with a few sprays of garlic oil until softened and fragrant, then layer them onto the pancake stack with any garnishes you like.

Frequently asked questions

How long does Golden Coconut Protein Pancakes take to make?

About 40 minutes, with 15 minutes of prep and 25 minutes of cooking.

Are Golden Coconut Protein Pancakes vegetarian?

Yes, they are vegetarian, made with rice flour, sweet potato starch, protein powder and coconut milk.

Can I use dairy milk instead of coconut milk in the pancakes?

Yes, dairy milk or oat milk both work. The pancakes will taste less of coconut, so add a little grated coconut if you want to keep that flavour.

How do I stop protein pancakes sticking or burning?

Cook them over medium heat in a lightly oiled non-stick pan, and flip only when bubbles appear on top. Protein batters brown quickly, so avoid high heat.

What can I use instead of cocoa butter?

Swap it for melted butter or coconut oil. Either adds the same richness to the batter.